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乙烯是目前巳知的五大激素之一。许多试验证明它对水果有促熟作用。果实在贮藏过程中不断地自发释放乙烯,随着贮藏时间的推移,贮藏库内乙烯积累达500或1000ppm以上,但往往未被注意。40年代以来,许多研究者都在探讨乙烯的生物合成,乙烯催熟果实的机理、影响乙烯生物合成的因子及其在果品贮藏时脱除乙烯的效果。目前乙烯已成为果品生理研究上的一个具有很大吸引力的重要课题,它和果品贮藏保鲜有着密切的关系。
Ethylene is one of the top five hormones known so far. Many tests show that it is a fruit ripening effect. The fruit continuously releases ethylene spontaneously during storage, and as the storage time passes, the accumulation of ethylene in the storage reaches more than 500 or 1000 ppm, but it is often noticed. Since the 1940s, many researchers have explored the biosynthesis of ethylene, the mechanism of ethylene ripening, the factors that affect the biosynthesis of ethylene and the effect of removing ethylene during fruit storage. At present, ethylene has become a very attractive and important subject in fruit physiology research. It is closely related to the storage and preservation of fruits.